Description
These Lemon Cupcakes are a delightful treat featuring a moist lemon-infused cake base combined with a creamy, tangy lemon buttercream frosting. Perfectly balanced with zesty lemon flavors and a smooth texture, these cupcakes are great for any occasion, from casual get-togethers to special celebrations.
Ingredients
Scale
Cake Batter
- 1 box lemon cake mix
- 1 (3.4-oz) package instant lemon pudding
- 1 cup sour cream
- 4 large eggs
- ¾ cup water
- ¾ cup vegetable oil
- 2 tsp lemon zest
Lemon Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 6 cups powdered sugar
- ½ cup heavy whipping cream
- ½ tsp pure vanilla extract
- 1½ tsp lemon extract
- 2 tsp lemon zest
Instructions
- Prepare Oven and Liners: Preheat your oven to 350ºF (175ºC). Place cupcake liners into your muffin tins to ensure easy removal of cupcakes after baking.
- Mix Batter: In a medium bowl, combine the lemon cake mix, instant lemon pudding, sour cream, eggs, water, lemon zest, and vegetable oil. Use an electric mixer on medium-high speed to mix all the ingredients thoroughly for 2 minutes until the batter is smooth and well combined.
- Fill Cupcake Liners: Using a large cookie or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising during baking.
- Bake Cupcakes: Place the filled muffin tins in the oven and bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.
- Make Buttercream Frosting: In the bowl of a stand mixer, beat the unsalted butter until it becomes light and fluffy. Gradually add the powdered sugar, heavy whipping cream, lemon extract, vanilla extract, and lemon zest while mixing on medium speed. Continue mixing until the frosting is light, creamy, and fluffy.
- Frost Cupcakes: Once the cupcakes are fully cooled, spread the lemon buttercream frosting on top using a spatula or pipe the frosting with a piping bag for a decorative finish.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- Lemon zest adds fresh citrus flavor—use fresh lemons for best results.
- To enhance the lemon flavor, you can add a little lemon juice to the batter or frosting, but balance the liquid content carefully to keep the texture.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute sour cream and butter with suitable alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
